Classic Cream Cheese Cake

Savor the classic elegance of this traditional cream cheese cake. With its rich blend of white cheese and cream cheese, complemented by the tanginess of sour cream, this cake offers a luxuriously smooth and creamy texture. The subtle infusion of vanilla from the pudding powder adds a delightful aroma and depth of flavor. This recipe, with its simple yet exquisite ingredients, creates a dessert that’s both comforting and sophisticated, perfect for any gathering or special occasion.

Ingredients:

• 6 Large Eggs
• 1.5 Cups Sugar (300 grams)
• 500 Grams White Cheese (9% fat)
• 250 Grams Cream Cheese (15%-25% fat)
• 200 ml Sour Cream (15% fat)
• 200 ml Heavy Sour Cream (27% fat)
• 4 Tablespoons Vanilla Pudding Powder (40 grams)
• 1/2 Cup Flour (60 grams)
• 3 Tablespoons Cornflour (30 grams)

Preparation Method:

1. Oven Setup: Preheat your oven to 220°C (428°F). Place a tray filled with water at the bottom of the oven for humidity. Line a 24 cm diameter round baking pan with parchment paper.
2. Cheese Mixture: In a large bowl, combine white cheese, cream cheese, sour cream, and heavy sour cream. Blend these ingredients until the mixture is smooth.
3. Egg Separation and Mixing: Separate the egg yolks and whites. Add the yolks to the cheese mixture. Then, sift in the vanilla pudding powder, flour, and cornflour. Stir until the mixture is well combined and smooth.
4. Whipping Egg Whites: In a separate bowl, use a mixer to whip the egg whites. Gradually add sugar and continue whipping until the mixture forms a soft, somewhat stable meringue.
5. Combining Mixtures: Gently fold the whipped egg whites into the cheese mixture in three parts. Use folding motions to keep the mixture light and airy.
6. Baking: Pour the batter into the prepared baking pan. Gently tap to remove air bubbles and smooth the top with a spoon. Bake at 220°C for 20 minutes. Then, open the oven door briefly to release steam and reduce the temperature to 150°C (302°F). Continue baking for another hour.
7. Cooling: Turn off the oven and open the door slightly. Let the cake cool inside for about 40 minutes. Then, remove it and allow it to cool to room temperature. Refrigerate for at least 5-6 hours, preferably overnight.
8. Serving: Carefully remove the cake from the pan. Dust with powdered sugar before serving.

Enjoy this luxurious and classic cream cheese cake, a dessert that combines simplicity with sophistication.